Indulge your senses with the rich, comforting flavors of Lamb Ragu Over Polenta—a classic Italian dish that transforms simple ingredients into a culinary masterpiece! Imagine tender lamb shoulder simmered to perfection in a savory sauce, served atop a bed of creamy polenta that melts in your mouth. This recipe is not just a meal; it's an experience that will transport you straight to the heart of Italy. Whether you're hosting a dinner party or treating yourself to a cozy night in, this dish promises to impress and satisfy. Ready to dive into the delectable world of Lamb Ragu? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lbs lamb shoulder, trimmed and cut into chunks
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup red wine
- 2 cups chicken broth
- 1 bay leaf
- 1 tsp thyme
- Salt and pepper to taste
- Polenta for serving
Instructions
- Pat the lamb shoulder chunks dry with paper towels and season generously with salt and pepper.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a splash of olive oil and brown the lamb chunks in batches until they develop a deep golden-brown crust on all sides. Remove browned meat and set aside.
- In the same pot, reduce heat to medium and add diced onions, carrots, and celery. Sauté until vegetables become soft and translucent, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant, being careful not to burn.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow wine to reduce by half.
- Return the browned lamb to the pot and add crushed tomatoes, chicken broth, bay leaf, and thyme. Stir to combine all ingredients.
- Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot and let the ragu cook slowly for 2-
- 5 hours, stirring occasionally, until the lamb is tender and easily falls apart.
- About 30 minutes before serving, prepare the polenta according to package instructions, ensuring a creamy and smooth consistency.
- Once the lamb is tender, remove the bay leaf and taste the ragu. Adjust seasoning with salt and pepper as needed.
- Spoon the creamy polenta onto serving plates and top generously with the lamb ragu. Garnish with fresh chopped parsley or grated Parmesan cheese if desired.
Tips
- Choosing the Right Cut: For the best flavor and tenderness, use lamb shoulder, which becomes beautifully tender during the slow cooking process.
- Browning the Meat: Don’t rush the browning step! Taking the time to develop a deep golden-brown crust on the lamb adds depth to the overall flavor of the ragu.
- Deglazing the Pot: When adding the red wine, be sure to scrape up any browned bits stuck to the bottom of the pot. These bits are packed with flavor and will enhance your sauce.
- Low and Slow: Allow the ragu to simmer gently on low heat for at least 2 hours. This slow cooking process is key to achieving melt-in-your-mouth lamb.
- Polenta Perfection: For a creamy polenta, stir continuously while cooking and add extra butter or cheese for added richness.
- Taste and Adjust: Always taste your ragu before serving and adjust the seasoning with salt and pepper to ensure the flavors are just right.
- Garnish for Flair: A sprinkle of fresh parsley or a dusting of grated Parmesan cheese not only adds flavor but also makes your dish visually appealing.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 25g
Protein: 45g
Fat: 32g
Saturated Fat: 14g
Cholesterol: 140mg
